David Chang-Inspired Braised Pork Belly RECIPE

Alright, I am in no way claiming to be a pork belly expert. I assure you, until recently, my attempts at cooking pork belly in my at-home kitchen, had never really ended up the way that I would hope for. You see, my husband is Colombian. He is actually the one who first introduced me to pork belly altogether – well, in his culture, what is most popular is referred to as “chicharrón”.

I had eaten his heritage’s version of (fried + crispy) pork belly, many times. Both in the United States and while we were in Colombia. So like any loving wife, I wanted to learn how to make it for him, on occasion, in our home. He had asked his mom how she makes it, and the first time that we attempted it in such a fashion, well it was a disaster. The second time, not as bad, but still, not. good. I don’t know what my problem is with dishes that consist of boiling meat in water. . . it just doesn’t work for me.

But anyways, like my baked chicken journey (read about that, here, lol), I was never going to quit in terms of manifesting some form of my own delicious-tasting pork belly at home!

Recently, I was watching Chef David Chang‘s Instagram Stories – he was cooking a pork belly dish for his pregnant wife. I mean, I tune-in for all things David Chang, but that day I was even more astute.

Okay, so after seeing these cooking tips by Chef Chang, I decided that I was going to scrap everything that I once had thought about cooking pork belly, and now use this as inspiration to re-attempt my own creation! …What transpired, turned out – PRETTY DANG GOOD. Here is what I did:

*Note: Instead of soy sauce, I used coconut aminos.

COCONUT AMINOS INFO/

Coconut aminos is made from coconut sap. This is a nutrient-rich juice that comes from making wounds in coconut blossoms. Coconut sap is a low glycemic (index of 35) sweetener with taste similarities to that of soy sauce. It is also super rich in vitamins and minerals, as well as an abundant source of amino acids.

*Note: Instead of brown sugar, I used coconut sugar.

COCONUT SUGAR INFO/

Coconut sugar is naturally low on the glycemic index (about the same as coconut aminos), unrefined and high in nutrients. It is a healthier alternative to high fructose sweeteners or processed cane sugars, and has a soft caramel flavor – similar to light brown sugar, dissolving in warm liquid.